Today marks to first day of summer, what better way to celebrate than to invite our friends, and family up to the lake to celebrate with delicious food, mojitos, and of course water games and fun.
As awesome as it is to host a BBQ at home in the comfort of our back yard, it is 100x more awesome to host everyone at our favorite sandbar on Lake Winnisquam. This sandbar is a hot spot for boat goers to anchor in a 1-3 foot deep area in the middle of the lake, set up tables, games, kick back and enjoy the cool water and hot sun. On summer holidays like Memorial Day, 4th of July and Labor day, 100's of boats can be spotted on this one small spot on the lake, it is the biggest party in the Lakes Region every summer.
Al fresco sausage recently contacted me and asked me to develop a recipe using their Sweet & Spicy BBQ Chicken Sausage, and share it with my friends and family at a BBQ. So I did just that, we went and picked everyone up at the docks of our marina, and then trucked them over to the sandbar to enjoy some of my favorite foods, mojitos, cold beer, and of course, Sweet & Spicy BBQ Pineapple Sausage Tacos with Grilled Corn Relish.
My whole family loves al fresco chicken so much, I have used many of the varieties and can honestly say, I have yet to try one that I did not like. But this Sweet & Spicy BBQ Chicken Sausage, is probably my favorite. It's the perfect amount of sweet to offset the spicy, it pairs well in so many dishes, and is even great enjoyed on it's own. It has 70% less fat than traditional pork sausage, made with all natural ingredients, gluten free, AND fully cooked, so no worries of getting sick from raw chicken!
Since sandbar and boat cooking can be rather tricky, I have to do quite a bit of packing and planning to execute a recipe while standing in 2 feet of water surrounded by boats, frisbees, and Beirut tables. Not to mention the constant sway of the waves. Because I was going to be feeding so many people at the sandbar, I knew we had to plan smart. I can't count how many times we have lost something in the lake, or a wave has come and knocked over my tables, and grill. This time, we brought my kettle bells! I figured, I never exercise so why not use them to weigh down my tables and grill to ensure they do not get knocked over in the water. We also, brought with us a picnic table that is normally used for camping, and had a big umbrella on top, this was excellent for those looking to escape a bit of sun, and for my kids to eat at, away from my boat. Which of course prevents soggy crumbs, and easier clean up at the end of the day. I also prepped all of our food ahead of time, so it was easy to set up and get things grilling with little prep to do on the boat.
All and all it was a BBQ to remember, my friends and family loved the tacos, we had enough food for us, and to share with the rest of the boating community out on the sandbar. Plus as a bonus, we got to see a bald eagle (not pictured) and a rainbow at the end of the night. That has to be a sign to eat more al fresco sausage right?!
al fresco happens to be hosting a Grilling Sweepstakes over on their website, not only can you snag some other great recipes developed by some of my blogging buddies, you can also enter to win a new BBQ Grill AND $500! All you have to do is vote for your favorite recipe! (Pssst.... you all are going to vote for my tacos right??) Click here to vote now!
These tacos are so easy to prepare and packed with so much flavor thanks to the al fresco sausage. Top each one with some grilled pineapple, and my favorite grilled corn relish, and then if you are like me... load them with pickled onions. Because pickled onions are awesome!
Sweet & Spicy BBQ Pineapple Sausage Tacos w/ Corn Relish
8 flour tortillas
2 packages of al fresco Sweet & Smokey BBQ Chicken Sausage
Half of a small pineapple, cut into spears
3 ears of corn, husks still on
3 limes, juiced
1 red chili pepper, seeds removed and diced
1 tbs pickling spice
1 shallot, diced
1 clove of garlic, minced
1 tbs honey
Pinch of salt
Preheat grill to 400 degrees.
Cut sausages, lengthwise into wedges. Each sausage should be cut into 4 wedges.
Place sausage, pineapple, and corn cobs on the grill and cook until they are just a bit charred on the outside. Flipping occasionally if needed.
Husk the corn cobs (careful they are hot!) and cut the corn kernels off each cob into a mixing bowl. Toss with the juice of 3 limes, chili pepper, pickle seasoning, shallot, garlic, honey, and a pinch of salt. Set aside.
Chop the grilled pineapple into smaller pieces, place in a bowl for serving.
To serve, place 2-4 sausages wedges in each tortilla, top with pineapple, corn relish, and optional taco toppings.
(Disclaimer: I received monetary compensation from al fresco to develop this recipe and host a BBQ. However as always all opinions expressed are 100% my own!)